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This almond pesto is a budget-friendly twist on the classic. Made with simple ingredients and ready in minutes, it’s rich, nutty, and so versatile. Use it on pasta, sandwiches, or as a flavorful topping for meats and veggies.
This recipe is perfect to double or triple when your basil plants explode during this time of year. If you can’t keep up with them, make this recipe and freeze pesto for a future use. I know when it’s the dead of winter, and I’m longing for a hot summer day, this pesto will offer me the comfort of a summer day vicariously through a dinner meal.
How to Make Almond Basil Pesto
Simply add all your ingredients, except the olive oil, into your food processor. Give a good mince/blend. Then, with your processor on low, slowly add your olive oil. Continue to blend until the consistency you desire is achieved.
Cost Comparative Almonds vs. Pine Nuts
Pine nuts are significantly more expensive than almonds because they’re smaller and it’s much more intensive to harvest them compared to almonds.
With pine nuts, you can expect to pay ~$1.44 per ounce, that’s roughly $25 per pound of pine nuts. With almonds, it costs about $.42 per ounce, making a pound ~$5-10. This is far more affordable in my opinion.
Why Almond vs. Pine Nuts?
Choosing almonds instead of pine nuts doesn’t just save money — it adds a little nutritional boost, too. Almonds are rich in heart-healthy fats, vitamin E (great for skin and immune health), and even more protein than pine nuts. They also bring a dose of magnesium and fiber, making this pesto not only budget-friendly but a wholesome choice for your family table.
Almonds actually bring some unique health perks to your almond pesto compared to pine nuts.
Budget-friendly and nutrient-rich – Almonds are more affordable than pine nuts, but they’re also loaded with vitamins and minerals.
Heart health – High in monounsaturated fats (the same kind found in olive oil), which help support healthy cholesterol levels.
Protein boost – Almonds pack more protein than pine nuts, making your pesto a little more satisfying and filling.
Vitamin E – They’re an excellent source of vitamin E, an antioxidant that supports skin and immune health.
Magnesium + fiber – Almonds provide magnesium (good for muscles and energy) and fiber for digestion.
So swapping almonds for pine nuts doesn’t just save money — it also makes your pesto a little more nutrient-dense.
I love how something as simple as swapping almonds for pine nuts can make homemade pesto both affordable and delicious. It’s a small change that makes this recipe practical enough for weeknights, yet still special enough to share with guests. If you try it, I’d love to hear how you used it — pasta, sandwiches, or maybe something creative I haven’t thought of yet! Leave a comment below or tag @The_Graceful_Hearth on Instagram when you share.
What to Make with Almond Basil Pesto
I’ve made all of these with this pesto recipe.
- Chicken & Mozzarella Panini (with tomatoes, pesto and sourdough bread)
- Breakfast Toast (sourdough, pesto, avocado and egg choice)
- Pizza (Dough, Pesto, toppings of choice)
- Chicken Caprese salad (chicken, pesto, tomatoes, olive oil, balsamic vinaigrette, mozzarella, sometimes with noodles).
Fresh Pesto with Basil
Ingredients
Equipment
Method
- Add all ingredients EXCEPT olive oil into your food processor. Pulse and blend for about 30 seconds until well minced.
- On low speed, slowly add in your olive oil. You may need to scrape down the sides.
- Continue to blend until desired consistency.
- Refrigerate for 3-4 days or freeze for up to 3 months.
- Freeze in molds for easy use.